Preheat your oven to 320°F (160°C). Prepare a muffin tin with cupcake liners.

In a mixing bowl, beat cream cheese with granulated sugar until smooth. Add milk, egg yolks, and vanilla; mix well. Sift in flour and cornstarch, stir until smooth.

In a separate bowl, whip egg whites and salt until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form.

Gently fold the whipped egg whites into the cream cheese mixture in three additions.

Fill each cupcake liner two-thirds full with batter. Bake for about 30 minutes until golden and slightly jiggly in the center.

Cool cupcakes in the tin for 10 minutes then transfer to a wire rack. Dust with powdered sugar before serving.